Classic Apple Pie | How to make Classic Apple Pie

By Amrita Iyer  |  27th Mar 2018  |  
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  • Classic Apple Pie, How to make Classic Apple Pie
Classic Apple Pieby Amrita Iyer
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  • Serves





About Classic Apple Pie Recipe

I bake pies on order and it has been a good 2 years I have been doing so.But I have not posted any pie recipe on the blog as of yet which is quite strange.Maybe because I have not baked a pie for myself or so to say I bake them for guests and so cannot be bothered with cooking,clicking and eating!Just to tell you this pie was made on New Year’s Eve 2016 and lay in my gallery all this while I was cool enough to go about posting other recipes and totally forgot about it!

Classic Apple Pie

Ingredients to make Classic Apple Pie

  • For the Pie Crust :
  • 350 gms plain flour (maida)
  • A pinch of salt
  • 170 gms unsalted butter – chilled and cut into small pieces (if you use salted butter then omit the salt)
  • 1 beaten egg/milk for brushing the top
  • Chilled water as required
  • For the filling :
  • 750 gms apples (peeled,cored and sliced) – Use Red Delicious,Granny Smith (the green ones) or Washington
  • 125 gms Caster sugar/powdered sugar
  • 1 tsp cinnamon Powder (dalchini)
  • 1/2 tsp clove Powder (laung)
  • 1/2 tsp ginger Powder (Sonth)

How to make Classic Apple Pie

  1. Make the Pie Crust : Sift the flour and salt into a mixing bowl.Add butter and mix with the tip of your fingers till it resembles breadcrumbs.
  2. The butter will melt slightly under the heat nd pressure of your fingertips and combine well with the flour and salt mixture.Add chilled water 1 tbsp at a time and gather the mixture together to form a semi hard dough.
  3. You will need around 6 tbsp chilled water here.
  4. Cover the dough with Cling Wrap and chill it in the refrigerator for 30 minutes.
  5. Preheat oven to 220°C.
  6. Mix Apples,sugar and spices in another bowl.
  7. Make the Pie : Roll out 2/3 of the pastry dough into a big circle and line a pie plate with it.Spoon the prepared Apple filling into the centre of the pastry round and spread it uniformly over the base.
  8. Roll out the remaining pastry into a circle again.Dampen the edges of the pastry in the pie plate and arrange the second round neatly over the first.Seal and crimp the edges together to make sure the filling does not escape.
  9. Make 3 – 4 slits on top of the pie to let the steam out.
  10. Bake the Pie : Brush the pie with beaten egg or milk and bake for 20 minutes at 220°C.Then reduce temperature to 180°C and bake for a further 30 minutes till the top turns a beautiful Golden brown.
  11. At this stage the Apples will be cooked inside with the spices and sugar and that would be heavenly to taste once the Pie is cut!
  12. Remove and cool the Pie for 10 minutes.I removed the Pie from the Pie plate.It came out easily as it had baked perfectly!Sprinkle the top with sifted powdered sugar and serve! Serve as is or as a dessert with Ice cream or whipped cream.

My Tip:

NOTE : I have not bothered to make designer edges but even as the age old tradition boasted about sealing and crimping the edges,I opted for a simple,sealed look!You can crimp the edges and make an ornate Pie if you want! Also if you want to have a different looking pie then roll out the remaining pastry into a circle and cut to stripes from it.Overlap them to form a trellis design which would be as appreciated as this!

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